Directions

Core and chop pears into tiny cubes; place in large bowl. Add cinnamon, ganulated sugar and lemon juice to pears; set aside.

In a small bowl, whisk together sour cream, egg, 1 tsp of vanilla adn milk; set aside.

In a large bowl, sift together flour, salt, baking soda and baking powder.

Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating small batches; mix until barely blended. Do not over beat. (note: batter will be very thick)

Drop batter by heaping spoonfuls into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30-35 minutes. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely. (or leave slightly warm to dip into glaze for easier preparation)

Glaze:Mix powdered sugar, ginger, 1/4 tsp of vanilla and warm water together in a small bowl. (Add more water if glaze is too thick)

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Member Ratings For This Recipe

I used red pears, very juicy. I used all the juice that dripped off the pears, so the center of the muffins was very moist. Reminded me of apple pie in the middle of a muffin. I used 2 tsp lime juice and 1 tsp water for the glaze. Nice flavor with the ginger. Will use less ginger next time.
- 10/2/12